Red Pepper and Hummus Dip
Homemade hummus is easy, just add all the ingredients to a food processor and blend.
Servings and Ingredients
|2 large garlic cloves, peeled and chopped|
|1 (15 oz) can Hy-Vee garbanzo beans, drained and rinsed|
|⅓ c. tahini (sesame seed paste)|
|¼ c. fresh lemon juice|
|½ tsp. Hy-Vee crushed red pepper flakes|
|½ tsp. kosher salt|
|¾ c. chopped drained jarred roasted red peppers|
|Fresh vegetables and/or Hy-Vee crackers, for serving|
- Pulse garlic in a food processor fitted with a steel blade until minced. Scrape down sides of work bowl.
- Add garbanzo beans, tahini, lemon juice, red pepper flakes and salt. Process until smooth. Add roasted peppers. Pulse until peppers are incorporated.
- Transfer to a small bowl; cover and chill. Serve at room temperature with fresh vegetables and/or crackers, if desired.
- *Test Kitchen Tip: Can be made 1 day ahead.
60 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 5g
- Protein: 2g
Vitamin A 15%
Vitamin C 20%
Hy-Vee Seasons Summer 2011.